Leeks and potatoes are a classic soup duo. It’s a match that’s always mild and soothing. For an easy meal, serve this with veggie burgers on whole grain buns and a tomato salad. For maximum flavor, try this with Yukon gold potatoes.

　　

Ingredients

6 servings

　　2 tablespoons nonhydrogenated margarine

　　3 to 4 medium-large leeks, white and palest green parts only, chopped and very well rinsed

　　6 large potatoes, peeled and diced

　　2 vegetable bouillon cubes

　　1 to 1 1/2 cups 1% low-fat milk or soymilk, or as needed

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the margarine in a soup pot. Add the leeks and sauté over low heat, stirring often, until they are wilted, 8 to 10 minutes.

　　

Step 2

Add the potatoes, enough water to cover, and the bouillon cubes. Bring to a simmer. Cover and simmer gently until the potatoes are very tender, 25 to 30 minutes.

　　

Step 3

Remove 2 cups of the potatoes with a slotted spoon and mash coarsely. Return to the soup pot and stir in enough milk to achieve a medium-thick consistency. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two to develop flavor. Heat through as needed, and serve.

　　

nutrition information

Step 4

Calories: 218

　　

Step 5

Total Fat: 5g

　　

Step 6

Protein: 4g

　　

Step 7

Carbohydrate: 40g

　　

Step 8

Cholesterol: 2mg

　　

Step 9

Sodium: 140mg

　　The Vegetarian 5-Ingredient Gourmet